Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Tag: How to make
Haystacks
Haystacks
Haystacks are one of the easiest and tastiest snacks to make. Only requiring 4 ingredients, haystacks are melted butterscotch and chocolate chips, peanut butter, and crispy chow mein noodles, mixed together and dropped into heaping mounds. While this is just the base recipe, some additions you can add to the haystacks include crushed nuts, toffee pieces, M+M’s, mini marshmallows, crushed pretzels, and shredded coconut.
Servings: 24 Haystacks
Equipment
- cookie dropper
- parchment paper
- baking sheet
Ingredients
- 1 bag butterscotch chips 11 oz
- 1 cup milk chocolate chips
- 3 tbsp creamy peanut butter
- 12 oz chow mein noodles
Instructions
- In a microwave safe bowl, combine the butterscotch chips, chocolate chips, and peanut butter.
- Microwave for 3 minutes in 1 minute intervals until everything has melted.
- Stir in the chow mein noodles until they are completely covered in the mixture.
- Line 2 baking sheets with parchment paper. Using a cookie dropper, drop mounds of the haystacks on the baking sheets. Let rest for 2 hours to firm up before eating.
Beef Brisket Stew
Beef Brisket Stew
I love me a good beef stew; and this recipe is no exception. My stew uses brisket and a plethora of root vegetables such as turnips, parsnips, rutabagas, potatoes, and carrots. You can really use just about any vegetables that you like. Peas, sweet potatoes, green beans, corn, are all acceptable additions. I prefer to add the vegetables in the last half of cooking time so they don’t turn out mushy and disintegrate. If brisket is too expensive, chuck roast, sirloin tip, bottom round, top round, or eye of round are great substitutes.
Equipment
- crock pot
Ingredients
- 3 lbs beef brisket
- 1/2 cup shallots diced
- 1 head garlic minced
- 4 cups beef stock
- 4 bay leaves
- 1 lb yellow potatoes cubed
- 1 lb carrots diced
- 1 lb turnips peeled and diced
- 1 lb parsnips peeled and diced
- 1 lb rutabaga peeled and diced
- 2 ribs celery diced
- 1/4 cup parsley chopped
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the brisket into small cubes.
- Add the brisket, shallots, garlic, celery, beef stock, and bay leaves to the crockpot. Cook on high for 3 hours.
- Add all of the vegetables and seasonings to the crock pot. Cook for another 3 hours.
- Make a slurry with the water and cornstarch. Pour into the stew and cook for 30 minutes.
The Best Zucchini Bread
The Best Zucchini Bread
I have made this zucchini bread countless times for the last 20 years and it’s one of my favorites. It’s pretty straightforward to make. The most important step that can’t be overlooked is to squeeze out all of the excess liquid from the zucchini. If you don’t, your zucchini bread won’t cook properly. Want carrot bread instead? Replace the zucchini with 1 1/2 cups of grated carrots and increase the flour to 1 1/2 cups.
Equipment
- grater
- paper towel
- 9×5” loaf pan
- nonstick spray
Ingredients
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs beaten
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups zucchini grated
- 1 1/2 cups ground walnuts or pecans
Instructions
- Whisk together the flour, baking powder and soda, and cinnamon in a bowl.
- In another bowl, whisk together the oil, eggs, sugar, vanilla, and salt.
- Mix in the wet ingredients into the dry ingredients.
- Squeeze out all of the water from the zucchini in a paper towel.
- Stir in the zucchini and walnuts to the batter.
- Using nonstick spray, grease a 9×5” loaf pan. Pour in the batter.
- Bake in a preheated 350 degree oven for 50 minutes. Let cool on a rack.
